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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Verlie
Servings: 8
4 cups low-sodium chicken broth
1 pound skinless boneless chicken breasts, cut into 1-inch pieces
2 15 ounce cans great Northern beans, rinsed and drained
2 medium zucchini, diced
2 onions, chopped
1 tablespoon ground cumin
2 cloves garlic, minced
1 teaspoon chili powder
1 cup frozen corn kernels
½ cup fat-free sour cream
½ teaspoon salt
freshly ground pepper, to taste
Mix the broth, chicken, beans, zucchini, onions, cumin, garlic, and chili powder in a slow cooker. Cover and cook on High until the chicken is cooked through, about 3 ½ hours.
Stir in the corn and sour cream; cook until heated through, about 5 minutes longer. Season with the salt and pepper and serve.